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| General Category : Cakes |
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| Food Group : Eggs, Grains, Cheese/Other Dairy |
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| Preparation Method : Bake |
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| As a quick and healthy breakfast or as a snack, these rye muffins make delicious use of this ancient grain that has been essential to the diet of northern Europeans for millennia. |
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Ingredients
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1-1/4 cups (300 mL) whole rye flour |
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3/4 cup (175 mL) whole wheat flour |
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1/2 cup (125 mL) wheat bran |
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1-1/4 tsp (6 mL) baking powder |
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3/4 tsp (4 mL) salt |
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1/2 tsp (2 mL) baking soda |
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1 egg |
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1-1/4 cups (300 mL) buttermilk |
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1/3 cup (75 mL) vegetable oil |
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1/4 cup (60 mL) liquid honey |
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2 tbsp (30 mL) fancy molasses |
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3/4 cup (175 mL) chopped walnuts |
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3/4 cup (175 mL) currants |
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1/4 cup (60 mL) oat flakes (rolled oats) |
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Preparation
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In large bowl, whisk together rye and wheat flours, bran, baking powder, salt and baking soda. In separate bowl, whisk together egg, buttermilk, oil, honey and molasses; pour over flour mixture. Sprinkle with walnuts and currants; mix together just until combined.
Scoop batter into 10 greased or paper-lined muffin tins. Sprinkle with oats. Bake in centre of 375°F (190°C) oven until tops are crisp and skewer inserted in centre comes out clean, about 22 minutes.
Makes 10 muffins.
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Nutritional information
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Per muffin: about 305 cal, 8 g pro, 15 g total fat (2 g sat. fat), 41 g carb, 6 g fibre, 20 mg chol, 305 mg sodium. % RDI: 9% calcium, 19% iron, 1% vit A, 2% vit C, 11% folate.
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Source
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Homemakers Magazine: September 2006
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